Steakhouse Tomato Stacks

Aired on: May 22, 2009, November 11, 2008

Serve alongside Steakhouse Rib-Eye for a steakhouse dinner -- at home!

Ingredients

1 tablespoon EVOO – Extra Virgin Olive Oil
6 slices bacon, chopped
1/2 cup buttermilk
1 cup crème fraiche
1 clove garlic, grated
2 tablespoons fresh dill, chopped
2 tablespoons chives, chopped
Juice of 1 lemon
3 to 4 tablespoons prepared horseradish
Salt and ground black pepper
6 beefsteak tomatoes
1 small red onion, thinly sliced into rings

Yields: 4 to 6 servings

Preparation

Place a small skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chopped bacon to the skillet and cook until golden and crispy, about 5 minutes. Remove the bacon to a paper towel-lined plate and let cool.

While the bacon is cooking, whisk together the buttermilk, crème fraiche, garlic, dill, chives, lemon juice, horseradish, salt and pepper in a medium-size mixing bowl. Set dressing aside.